[Syrupmakers] re.foam

[bill gunter]

Syrup should be bottled, caped, and turned upside down while it is hot.  This will kill any bacteria that may be in the jar (just as you do when making jelly).  This also helps to seal the container you are using.
   
  If you do not want foam in your syrup, pour the same as you would if pouring a beer to prevent it from having a head.
   
  Hope this helps.
   
  Bill Gunter
  Perry, Florida
   
  PS:  I hope to cook the first or second week end in November.

jlp at cfaith.com wrote: 
  Does anyone have to the solution to prevent foam in the jars of syrup? _______________________________________________
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